Tuna, Red Pepper and Potato Quiche
This delicious quiche is gluten free thanks to the use of a potato quiche crust instead of a pastry crust!
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| Ingredients For the crust
For the filling
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Instructions
- Peel and chop the potatoes into 3cm (1") cubes. Cook in boiling water until tender.
- Drain, add the butter and mash well.
- Put the mash in a 20 cm (8") flan dish and spread well, including up the sides to make the case.
- Prick the base a few times with a fork. Place baking paper in the dish and pour in some baking beans. Bake at 180°C (360°F) fan oven, 200°C (400°F) normal oven for 20 minutes.
- Remove the paper and the baking beans and return to the oven for another 10 minutes.
- Fry the shallots, red pepper and garlic gently in the oil for 5 minutes.
- Beat together the eggs, milk and dill. Season well.
- Spread the shallot/red peppers on the potato base and add the sweetcorn.
- Flake on the canned tuna, then pour on the beaten egg/milk mixture.
- Sprinkle on the grated cheese and bake for 20 minutes or until set.
Titli's Tips
You can use any filling you like for this quiche, from the traditional fillings associated with quiche Lorraine to a delightful vegetarian spinach and broccoli quiche. The potato crust is deliciously soft!
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 341
17%
Calories from Fat 161
Total Fat 17.9g
27%
Saturated Fat 10.6g
53%
Unsaturated Fat 5.1g
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Amount Per Serving
% Daily Value
Total Carbohydrate 28.1g
9%
Dietary Fibre 2.9g
11%
Sugars 2.8g
Protein 19.6g
39%
Cholesterol 169.6mgs
56%
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